Bulgur, tomato and aubergine pilaf

Name: Bulgur, tomato and aubergine pilaf (Shulbato)
Yield: Serves four as a light meal or side
Cuisine: Israeli
Ingredients: 1 tbsp caster sugar; 2 medium aubergines, cut into roughly 2cm dice (420g); 75 ml olive oil; 1 onion, thinly sliced (180 g); 1 garlic clove, crushed; 1 tbsp tomato purée; 400 ml boiling water; 3 medium-sized ripe tomatoes, roughly chopped (380g); 2 green chillies, finely chopped, seeds and all; ¼ tsp ground cinnamon; 10 g coriander leaves, roughly chopped; About ½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes); Salt and black pepper; Greek-style yoghurt (optional); 1 tsp ground cumin; 350 g coarse bulgur

Shulbato

Preparation info

Serves
four
as a light meal or side

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This makes either a simple lunch, served with some thick Greek yoghurt, or a side to all sorts of things. Grilled chicken, pan-fried tofu, salmon fillet – they all work well.

Getting ahead: The aubergine cubes can be roasted ahead of time, if you like, and warmed through with the bulgur before serving.

Playing around: Cubes of creamy avocado or tangy feta are a nice addition, dotted on top before serving. Also, if you’re looking for an alternative to the auberg

Ingredients

Asia
Palestine
Lunch
Vegetarian

Ingredients

Method